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Tamale with Spanish Braised Pork Shank and White Peach Salsa
PORK31Ingredients
5Hours
820Calories
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Description
Recipe by Jeff Moschetti of The Landmark Restaurant of Warwick Melrose Hotel in Dallas, Texas. Created for the Share Our Strength's Taste Of The Nation.
Ingredients
US|METRIC
8 SERVINGS
- 6 pork shank pieces (fresh, 1 1/2 pound each)
- 1/2 lb. bacon slices (cut into 1-inch pieces)
- 2 Tbsp. olive oil
- 2 large carrots (diced)
- 1 onion (large, diced)
- 6 cloves garlic (chopped)
- 1 Tbsp. fresh thyme leaves (chopped)
- 28 oz. plum tomatoes (canned, coarsely chopped, in juice)
- 2 cups lower sodium chicken broth
- 2 cups dry sherry
- 4 dried ancho chiles (halved lengthwise, stemmed and seeded)
- 2 Tbsp. tomato paste
- 1 Tbsp. chili powder
- 1 Tbsp. smoked paprika
- 1 tsp. ground coriander
- 2 tsp. ground cumin
- 2 cups lower sodium chicken broth
- 1 pinch saffron (Spanish, optional)
- 1 1/3 cups lard (OR solid vegetable shortening, room temperature)
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 3 1/2 cups masa harina (instant corn masa flour)
- 1 3/4 cups peaches (peeled and diced)
- 1/4 cup red bell pepper (diced)
- 1/4 cup green onions (chopped)
- 2 Tbsp. lime juice (OR key lime juice)
- 3 tsp. cilantro (finely chopped)
- 1 Tbsp. serrano chile (seeded and minced)
- 1 tsp. ginger (minced)
- 1/2 clove garlic (minced)
- 2 oz. dried corn husks (soaked in water for several hours or overnight)
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Directions
- Tamale Filling: Preheat oven to 350 degrees f. Season the shanks liberally with salt and pepper. Heat 2 Tbs olive oil in a 12-inch deep skillet or braiser over medium-high heat. Working in 2 or 3 batches, brown the shank well and transfer to a large, deep roaster with a tight fitting lid; set aside.
- Add the 1/2 lb bacon, 2 carrots, 1 onion, 6 cloves garlic and 1 Tbs fresh thyme to the skillet. Sauté until onion softens, approximately 5 minutes. Remove skillet from heat. Add 28 oz plum tomatoes with juice, 2 cups broth, 2 cups dry Sherry, 4 dried Ancho chilis, 2 Tbs tomato paste, 1 Tbs chili powder, 1 Tbs paprika, 2 tsp cumin and 1 tsp coriander. Return skillet to heat and bring to boil, scraping the brown bits stuck on the bottom of the pan.
- Pour tomato mixture over shanks in roaster. Cover and place in the oven and braise until the shanks are very tender about 2 ½ to 3 hours. Remove the pork shanks from the roaster and allow to cool. Strain liquid; discard solids. Transfer liquid to large bowl and refrigerate until fat forms layer on top. Spoon off fat and discard. Place 2 cups of juices in small saucepan. Bring to boil. Reduce heat and simmer, uncovered, to reduce to 1 1/2 cups. Adjust the seasoning with salt and pepper.
NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories820Calories from Fat500 |
% DAILY VALUE |
Total Fat56g86% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol50mg17% |
Sodium1250mg52% |
Potassium1400mg40% |
Protein16g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate69g23% |
Dietary Fiber13g52% |
Sugars10g |
Vitamin A190% |
Vitamin C50% |
Calcium20% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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